Facilitators and barriers to healthy food selection at children’s sports arenas in Norway: a qualitative study among club managers and parents
| Autor: | Lisa Garnweidner-Holme, Mari C. W. Myhrstad, Ingrid Joa, Hilde Sørfonn Haugland, Gyrd Omholt Gjevestad, Vibeke H. Telle-Hansen |
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| Rok vydání: | 2020 |
| Předmět: |
Parents
media_common.quotation_subject education Medicine (miscellaneous) Public Policies Qualitative researches Food Preferences Promotion (rank) Qualitative research Humans Child Children Healthy food Selection (genetic algorithm) media_common Foods Specialized Medical education Nutrition and Dietetics digestive oral and skin physiology Youth Sports Public Health Environmental and Occupational Health Social environment Focus group Handball Sports arenas Club Diet Healthy Thematic analysis Psychology human activities Research Paper |
| Zdroj: | Public Health Nutrition 1552–1558 |
| ISSN: | 1475-2727 1368-9800 |
| DOI: | 10.1017/s1368980020003985 |
| Popis: | Objective:To investigate club managers’ and parents’ experiences with food selection at handball halls in order to identify facilitators and barriers to the availability of healthy food.Design:Individual interviews with club managers (n 6) and focus groups (n 5) with parents (n 21) were conducted. Interviews were recorded and transcribed verbatim, transcripts were coded in NVivo and the analysis was guided by thematic analysis.Setting:Interviews were conducted at five handball clubs with varying socio-economic user populations and sizes in the area of Oslo, Norway.Participants:The club managers were responsible for food selection at the handball clubs. The participating parents had one or two active children between the ages of 6 and 12 years who took part in the clubs.Results:The club managers and parents generally described food selection at the handball halls as unhealthy and wanted a healthier selection of food. The club managers’ primary barriers to providing a healthier food selection included the potential to lose profits, limited facilities and time to prepare these foods. The parents often valued unhealthy food, as they believed that it supported the social environment and served as a reward for the children. Trainers were perceived as important role models for the promotion of healthy eating. The participants thought that national guidelines could facilitate healthy food environments in sports arenas.Conclusion:Healthier food options in sports settings could be facilitated through national guidelines that describe healthy foods and establish who is responsible for providing healthy food selections. |
| Databáze: | OpenAIRE |
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